Photo Credit: Realife Photography Food
One of the best parts about Thanksgiving is that the feast just keeps on giving. Days after family and friends have gathered around the table, there are leftovers STILL sitting in your fridge. Talk about something to be grateful for! While we all love a good gluttonous Thanksgiving meal, eating leftover green bean casserole and stuffing for days straight can get a little boring.
When I thought of a dish I could create with leftovers, my mind immediately went to potatoes because they are my favorite. That's when I came up with the Sweet Potato Waffle Leftover Breakfast Sandwich. Everything about it is delicious, and the flavors and textures complement each other so well. Between the cranberry sauce, melted brie, crispy bacon and avocado, your mouth will be watering for Thanksgiving food all over again.
For this particular recipe I used sweet potatoes because they are low carb, but you are welcome to use regular potatoes as well. I also included ways to make this recipe gluten and dairy free for those of you with food allergies or intolerances.
Sweet Potato Waffle Leftover Breakfast Sandwich
Ingredients:
For the Sweet Potato Waffles:
• 1 ½ cups leftover sweet potato or regular mashed potatoes
• 1 cup buttermilk (substitute 1 cup non-dairy milk with ½ teaspoon apple cider vinegar for dairy free)
• 2 eggs
• ¼ cup butter, melted (or substitute with dairy-free butter)
• 4-5 sage leaves, minced
• 1 cup all-purpose flour (substitute any gluten-free flour like rice flour for gluten-free or almond flour for paleo)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
For the sandwiches:
• Leftover turkey (enough for 4 triangles)
• 1 tablespoon butter (or substitute with dairy-free butter)
• 1 avocado, lightly mashed
• 4 oz. brie, sliced (omit the brie or use dairy-free cheese)
• Salt and Pepper, to taste
• 8 slices thick cut bacon
• 4 eggs, cooked to your liking
Directions:
1. Make the waffles. In a medium bowl whisk together the sweet mashed potatoes, buttermilk, eggs and melted butter until smooth. Stir in the minced sage.
Add the flour, baking soda and baking powder and stir until just combined.
Preheat waffle iron. When ready, scoop the batter into the hot, greased waffle maker and cook to your preference. I like to use a spoon to help spread the batter out evenly. Repeat with the remaining batter. The batter should make about four to five waffles, depending on your waffle maker. Tear two of those waffles into fourths.
2. Prep the sandwiches. Heat a skillet over medium heat and melt the butter. Once the skillet is hot, add the turkey and get it buttery and crisp all over, about 5 minutes. Remove from the heat.
Add the avocado to a bowl and lightly mash with a pinch of salt and pepper.
3. Assemble the sandwiches. Preheat the oven to 425 degrees F. Line a baking sheet with parchment, and place the waffles on the baking sheet.
Spread the mashed avocado on four of the waffle triangles and top with sliced brie, then the turkey. Then add a dollop of cranberry sauce and two slices of cooked bacon.
Now grab the tops to the sandwiches and add a slice or two of brie. Place the pan in the oven for 5 minutes, letting the brie melt just slightly. During this time, fry your eggs.
Remove from the oven and top each triangle with one egg, then place the tops on the sandwiches, push down and enjoy!
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